"Kashmiri Methimaaz Recipe..."

Ingredients:

Damin (lamb stomach) -1kg

Mocha (lamb intestine) -1kg

Turmeric - 2 tsp

Red chilli powder - 2 tsp

Ginger powder - 1 tsp

Fennel powder - 1 tsp

Cumin seeds - 1 tsp

Garlic - 10-15 cloves or 4 tsp garlic paste

Fried onion paste - 4 tsp

Salt to taste

Black cardamom - 2

Green cardamom - 8

Cloves - 8

Cinnamon stick - 2 medium

Dried methi leaves (fenugreek) -3 tsp

Oil - 8 tsp

Red food color (optional) - few drops

Method:

1. Wash the lamb stomach and lamb intestine properly in cold water. Take a pan filled with water and boil this water. Turn off the flame.

2. Cut the intestines and stomach in medium sized pieces and put two pieces in warm water at a time for 2 minutes, cover with lid and take out these pieces and remove/ scratch the outer layer with the help of knife. (Do not boil these pieces in water)

3. These pieces should be clean now and wash them under running water. Now take some water again in the pan,add a little bit of turmeric in it and add some garlic cloves/ paste too and boil these intestines and stomach pieces in water. Discard this water, Repeat this process two times.

4. Now these pieces should be clean. Take a chopping board and chop these medium sized pieces into small pieces.

5. Take 3 cups water in a cooker and add all spices and salt except cumin seeds and the remaining garlic cloves/ paste and the small pieces of lamb intestines and stomach in it. Bring it to boil. Cover the lid and pressure cook on medium flame for 20 minutes.

6. Open the lid, add  fried onion paste, dried methi leaves, oil and food color (optional) into this mixture. Simmer until the gravy is absorbed and oil leaves the sides of the pan. Now add cumin seeds.

7. Methimaaz is ready to be served with hot rice.

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"Kashmiri Tandoor Katlam recipe..."

Ingredients:

Maida - 2 cups

Ghee - 4 tsp

Salt - as per taste

Rice flour - 2 tsp

Water for kneading

Poppy seeds - 1/2 tsp

Egg yolk - for egg wash

Method:

1. Take maida in a bowl, add salt and water and knead for 7-10 minutes and make a soft dough.

2. Take rice flour and add ghee to it to make a  paste.

3. Divide the dough into three equal portions.

4. Take one portion and make a round chapati.

Apply rice flour and ghee paste and fold and repeat the process two time and then roll again.

5. Divide the rolled dough into four equal portions.

6. Fold one portion as shown in the image and put it in another portion like this.

7. Roll into a small chapati/ katlam size again with light hands. Repeat the same procedure with other two portions of dough. You can make 6 katlams with 2 cups of maida.

8. Apply ghee on a baking trayand preheat the oven at 250 degrees for 10 minutes. Put the small katlams on the baking tray and apply egg wash and sprinkle pooppy seeds.

9. Bake in the oven at 300 degrees for 20-25 minutes or till the color changes to almond color.( Baking time depends upon the size of your oven)

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"Kashmiri Roath recipe... "

Ingredients:

Whole wheat flour -2 cups

Maida -1/2 cup

Castor sugar - 1 cup

Milk - 1/2 cup

Ghee - 1/2 cup

Salt - 1 pinch

Baking soda - 1/4 tsp

Grated coconut - 1/2 cup (optional) 

Raisins - 2 tablespoons

Almond powder -1/4 cup

Green cardamom powder - 1/2 tsp

Almonds and cashews for garnishing

Poppy seeds for garnishing

Method:

1. Mix whole wheat flour, maida, salt, baking soda, almond powder, raisins, grated coconut and sugar in a bowl. 

2. Add the ghee and knead into a stiff dough. Add milk in small amounts till the dough forms a stiff consistency. 

3. Knead with both hands for 3-4 minutes. 

4. Grease a baking tray ( preferably rectangle shaped) with ghee and put this dough into the baking tray. Spread evenly with the help of your fingertips or a spatula. 

5. Take a tooth pick or fork and poke holes in this evenly spread dough. 

6. Take a brush and apply a small amount of milk and ghee mixture on this dough and put almonds and cashews on it and press these dry fuits with your fingertips ( you can also use the dry fruits of your choice. 

7. Now sprinkle poppy seeds over this dough. 

8. Pre heat the oven at 180 degrees for 10 minutes and then bake this roath at the same temperature for about 40- 50 minutes or till the upper surface changes it's colour. 

9. Let it cool for 2 hours before cutting into square pieces and serve. 

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"Tomul cxhott recipe... "

Ingredients:

Rice flour 1 cup

Salt to taste

Cumin seeds 1/2 tsp

Green chillies 1 chopped thinly

Water 

Oil 

Method. 

1. Mix rice flour, salt, cumin seeds, green chiilies and water in a bowl to make a paste. 

2. Heat a flat thick bottomed pan and apply a thin layer of oil. 

3. When the pan is hot enough, with the help of a large spoon put the rice mixture on this pan and spread the mixture evenly. 

4. Cover the pan with a lid and cook for 2-3 minutes on high flame. 

5. Flip the roti and cook for 1 minute on the other side too. 

6. Your tomul cxhott is ready to be served with kashmiri salt tea. ( nun chai) 

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" Kashmiri bread (chochwor) recipe... "

Ingredients:

Maida - 2 cups 

Sugar - 2 tsp

Salt - 1/2 tsp

Yeast - 1 tsp

Oil - 2 tsp

Sesame seeds

Egg wash 

Warm water

Method: 

1. In a small bowl add sugar, salt and 4 tsp of warm water and mix till sugar and salt dissolves. 

2. Add yeast and mix well. Wait for 10 mins or till yeast gets activated. 

3. Add oil to this mixture and set aside. 

4. In a large bowl add maida, the above mentioned yeast mixture and some warm water to make a soft dough. 

5. Cover with a cling film and let it stand for 1 hour at a warm place in your kitchen. 

6. After one hour knead one or two times with soft hands and roll into a long elongated dough and cut into small equal sized pieces with the help of a knife. 

7. Make round shape of these small dough balls with a large hole in the centre. 

8. Now cover these with a wet muslin cloth for 15- 20 minutes. 

9. Boil water in pan and put these cochwors in the boiling water with the help of a ladle and cook for 2 minutes on each side. ( this technique will form a hard crust on the outside while bread remains soft inside) 

10. Cover the baking tray with butter paper and arrange the cochwors for baking, apply egg wash (optional for glaze) and sprinkle sesame seeds. 

11. Bake in a convection oven at 180° C for 30 to 40 minutes. 

12. Kashmiri bread ( cochwor) is ready.... 

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"Kashmiri Special Doodh Al Recipe.." ( Bottle gourd in milk curry Recipe)

Ingredients:

1 Bottle gourd

1/2 liter Milk

1/2 teaspoon Sugar

5 teaspoons milk powder

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Kashmiri Harissa Recipe......

Ingredients:

Meat- 1 kg (prefrebly, one single large piece)

Garlic cloves- 4

Chopped Onions- 1/2 kg (deep fried)

Peppercorn,kali mirch whole-  8 no's

Fennel seeds,saunf (not powdered fennel)-1/2 cup

Cloves,laung- 4

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Rogan Josh Recipe...

Ingredients:

    1 Kg mutton
    5 tbsp ghee/oil
    2 onions finely chopped
    1 tbsp ginger paste
    1 tbsp garlic paste
    2 tsp kashmiri red chilly powder
    1 1/2 tsp turmeric powder

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